Raisin Scam

Name: Raisin Scam
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 125g High-gluten flour; 30g butter; 15g Caster sugar; 1/4 teaspoon salt; 1/2 teaspoon yeast; 60g milk; 1 tbsp Whole egg liquid; 15g raisin

by Junzhi

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Speaking of cheese, in addition to its identity as a traditional British snack, in the eyes of baking lovers, it has always been synonymous with "simple". Quick and easy to make, it can be baked in more than ten minutes, and the taste is delicious. When occasionally lazy and don't want to make a lot of fun baking, it is an excellent choice.
However, although the traditional use of baking powder is very quick and simple, people who advocate "natural" inevitably discourage the baking powder, and accidentally using too much of the baking powder will make Scam produce a bitter taste. So, today, let's try the yeast version of Scon. The same is simple and fast, but similar to bread is far simpler than bread. It only takes one night to wait and you can have a freshly baked breakfast-your family will love it too.

Ingredients

125g High-gluten Flour
30g Butter
15g Caster Sugar
1/4 teaspoon Salt
1/2 teaspoon Yeast
60g Milk
1 tbsp Whole Egg Liquid
15g Raisin

Raisin Scam

1. Soak the raisins in clean water for a while, then filter the water, and use a kitchen paper towel to absorb the moisture on the surface of the raisins; mix the flour and salt, cut the butter into small pieces and pour into the flour

2. Knead the butter and flour with your hands to mix the butter and flour together; knead until the butter and flour are mixed into cornmeal

3. Mix the milk, dry yeast, sugar, and eggs evenly; pour the liquid mixture from step 5 into the flour kneaded in step 4

4. Knead into a smooth dough with your hands; flatten the dough, sprinkle half of the raisins, fold it in half, and knead it into a round shape

5. Flatten the dough again and sprinkle with the remaining raisins; fold it in half again and knead it into a circle. Put the round dough in a bowl and put it in the refrigerator overnight (to prevent the surface of the dough from drying out, cover the surface of the dough with plastic wrap)

6. Place the refrigerated dough on the operating table, flatten it, and then cut it into eight pieces; place the cut dough on the baking tray, and brush the surface with a layer of egg liquid. Then put it in a preheated oven with a high and low heat of 185 degrees, bake for about 15 minutes, until the surface is golden and ready to be out of the oven

Tips:
1. Different from the previously introduced Scon in the blog, this Scon does not use chemical leavening agents such as baking powder, but uses yeast for fermentation. The scones made in this way are more flavorful, more natural and healthier, and have a smoother mouthfeel. Compared with the baking powder version of Skon, which is quick and easy, all we need to pay is just one night's waiting;
2. After the dough is taken out in the refrigerator overnight, there is no need to proof and re-ferment, just press it flat and cut into pieces and bake it. So this Scon is very suitable for breakfast-the dough is made the night before and put in the refrigerator, and the next morning you can bake a warm Scon to entertain the whole family. With a glass of milk, it is nutritious and delicious;
3. Omit the raisins, you can make the original scones. Replace raisins with other dried fruits (dried cranberries, dried blueberries) or nuts (walnuts, almonds, etc.), and you can make a wide variety of scones.